Fire Roasted Tomato Soup

I was given a large pile of tomatoes earlier in the week. I already have salsa in the fridge, and given it’s becoming fall now, so I wanted something warm and comforting. I decided to make them into a heart warming pot of soup. I wanted to roast the tomatoes and onions to really bring out the flavor in them. Since I wanted to keep the soup fresh and healthy I did not go with a cream based. You want to roast the tomatoes until they are starting to lightly bubble and become black. This recipe can easily become vegetarian by swapping the chicken broth out for vegetable. I think the chicken adds just a bit more flavor.

tomsoup4Ingredients:
2 pounds of tomatoes, cut in halves
1/2 white onion, sliced
1 clove garlic
2-3 tablespoons extra virgin olive oil
4 cups chicken broth
pinch of ground thyme
3-4 tablespoons fresh basil, chopped
salt and pepper, to taste

Optional: Fresh Parmesan cheese to top it off

tomsoup3Set the oven to 375F. Place a piece of tin foil on a baking sheet. Set the tomatoes, onion, garlic, and 2-3 tablespoons of extra virgin olive oil over the top of them. Place in the oven, allow to cook for 30-35 minutes. Watch for the tomatoes to be starting to bubble slightly and blacken. Remove from the oven.

While the tomatoes and onions are roasting and are close to done you can put a pot over medium heat. Pour the chicken broth in it, along with the fresh basil, thyme and salt and pepper. Once the tomatoes are ready, add them and the onions to the pot.

Allow the soup to cook on medium low heat until it simmers. About 20 minutes. Then use an immersion blender, or transfer the soup to a blender in batches about 2 cups at a time. Be careful if going this route, the soup will be quite hot. Once it is all blended together, pour into bowls. You can top it off with a bit more fresh basil, and some Parmesan cheese if you like. Makes 4 bowls.

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Fresh Mushroom Soup for Two

I love soups! They make me think of fall, the beautiful leaves, and the cooler weather. It’s not exactly cool here, but I got these lovely Crimini mushrooms at the farmer’s market. I’m a huge mushroom fan, when I make pork chops and steak, I love a big pile of sauteed mushrooms on top. They’re almost better than the main course for me! Anyways, the soup takes about a half hour to make. Since I bought a pound of mushrooms, I can make another batch of this. Cooking for two people can be tough. As much as I like leftovers, I can’t always eat all of them and need something fresh.

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Ingredients:
2 tablespoons butter
1/2 large white onion, minced
1 garlic clove, minced
3 tablespoons white rice flour (pretty much any gf flour will work)
2 cups diced mushrooms (Crimini or Baby bella will work the best)
2 cups vegetable broth
1 1/2 cups heavy cream
salt and pepper, to taste

Over medium high heat melt the butter in a pot. Add the onions and garlic and allow the onions to soften. Add the flour and stir it in well with the onion and garlic. Next, add the mushrooms and allow them to soften. Stir in the broth, heavy cream, and some salt and pepper. Bring to a low boil, then reduce the heat to medium low. Allow it to cook for 15 minutes, stirring occasionally. Serve hot.

*The vegetable broth can be replaced with a chicken broth, or even water.

*The heavy cream can be replaced with milk, but I would suggest adding a bit more flour to thicken up the soup.

This will make 2 larger bowls, or 4 small bowls. You can easily multiply the recipe to make more.

Kale and Quinoa Soup

Kale and Quinoa Soup

Today I made a pot of soup. I wanted to use some of the delicious fresh vegetables that I had available. I wanted it to be hearty and filling. I also wanted it to be healthy, and I wanted something that make good leftovers. It’s not a difficult soup to make, there’s time involved in preparing the vegetables and then you just allow it to cook.

kalequinoa4

Ingredients:
2 tablespoons extra virgin olive oil
1/2 white onion, diced
3 stalks celery, chopped
3 medium carrots, chopped
2 garlic cloves, minced
1/4 teaspoon paprika
1 teaspoon rosemary
2 zucchini quartered and sliced
2 cups green beans
2 cups vegetable broth
3 cups water
1 15 oz can tomato sauce
3/4 cup quinoa, rinsed
1 15 oz can black beans, rinsed
3 cups kale
salt and pepper, to taste

kalequinoa3

Over medium high heat put the olive oil in a dutch oven or larger pot. Add the onions, carrots, celery and garlic. Allow them to sweat for 3-4 minutes. Add in the green beans, zucchini, rosemary and paprika. Next, add the vegetable broth, water, and tomato sauce. Add in the rinsed quinoa and black beans. Lower the heat to a medium low and allow it to cook for about 20 minutes. Finally add in the salt, pepper, and kale. Allow to cook another 5-7 minutes stirring all the kale in and allowing it to wilt.

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This will serve 6-8. Serve hot, and enjoy.

A few notes: You can use fresh or frozen beans. The quinoa is uncooked and just rinsed before going into the soup. I do remove the ribs from the kale, and shred it a bit with my hands. I added a bit of cheese on top of mine since I love cheese. I’m looking forward to enjoying it again for lunch tomorrow.